Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...
Servings: (6)
Prep: 10 Mins.
Cook: 30 Mins.


6 slices of bacon, cut crosswise into ½” wide strips
½ yellow onion, diced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups low-sodium chicken broth
5 medium red potatoes, scrubbed and chopped
1 bunch of kale (stems removed), and torn into small pieces
1 teaspoon dried oregano
1 teaspoon smoky paprika
1 cup heavy cream
1/4 cup freshly grated Parmesan
2 teaspoons dried parsley

--Prepared warm and crusty garlic bread


In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!


Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).


the wild magnolia said...

Goodness, you do have the good recipes going on.

Thank you for sharing.

sandra said...

You're very welcome the wild magnolia! Thank you for your kind comments ;)


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